Butchers process livestock to produce and sell cuts of meat. Butchers are required to follow laws and regulations that ensure they are providing safe, high-quality products for consumers, whether they are selling to wholesale distributors or retail customers.
Responsibilities: Butchers need to store meat in a safe, temperature-controlled environment at all times throughout the processing period. Health regulations mandated by the FDA need to be upheld at all times. They must trim muscle and tissue to remove defects and contamination. Butchers must label, package, and weigh finished product. Finally, they must have the ability to market their products and maintain a retail area as needed.
EDUCATION REQUIREMENTS:
Recommended High School Courses:
Agriculture Education
Science (Biology, Animal Science, Meat Science, Anatomy and Physiology)
Mathematics
Mechanics
Education/Training:
High School Degree
Butcher Apprenticeship
Bachelor's Degree in Animal Science or Food Science
Ability to use knives and other tools
Suggested Professional Organizations and Associations:
American Association of Meat Processors
North American Meat Institute
FOR INFORMATION ON Butchers' salaries, projected job growth, and more, VISIT onetonline.org.
